Name: Fish Stock
Ingredients: 3 garlic cloves, unpeeled; approx. 1½ kg (3 lb) fish bones; 2 onions, with peel, halved; ½ stalk blanched celery, cut into three sections; 1 leek, roughly cut and washed; 1 bay leaf; 1 small bunch of parsley, dill and thyme; 1 tbsp black peppercorns; ½ bottle white wine if desired, a dash of Pernod; 2 tbsp coriander seeds; 1 carrot, scraped and roughly sliced; 3–4 blades mace; 1 bulb fennel, quartered

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

approx. 1½ kg (3 lb) fish bones
2 onions, with peel, halved

Stock
Pescatarian
Gluten-free

Method

Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, car

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Fish Stock

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of